Spaghetti with Caramelized Onion and Radicchio

Photo: Becky Luigart-Stayner; Styling: Kellie Gerber Kelley

Yield: 4 servings (serving size: about 1 1/4 cups pasta mixture and 1 1/2 tablespoons cheese)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 57 Minutes

Nutritional Information

Amount per serving
  • Calories: 300
  • Fat: 5.8g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.7g
  • Protein: 12.1g
  • Carbohydrate: 49.7g
  • Fiber: 4.1g
  • Cholesterol: 9mg
  • Iron: 2.5mg
  • Sodium: 468mg
  • Calcium: 160mg

Ingredients

  • 1 1/2 teaspoons olive oil
  • 3 cups thinly sliced yellow onion (about 1 large)
  • 1/4 teaspoon crushed red pepper
  • 3 garlic cloves, minced
  • 1/4 cup dry white wine
  • 1/2 pound uncooked spaghetti
  • 1 3/4 cups thinly sliced radicchio (about 1/2 head)
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 teaspoon chopped fresh oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 tablespoons (1 1/2 ounces) crumbled Parmigiano-Reggiano cheese

Preparation

  1. 1. Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 15 minutes or until almost tender, stirring frequently. Reduce heat to medium-low; cook until deep golden (about 20 minutes), stirring occasionally. Add red pepper and garlic. Cook 3 minutes; stir occasionally. Add wine; cook 4 minutes or until liquid evaporates.
  2. 2. Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/4 cup cooking liquid. Add reserved cooking liquid, pasta, radicchio, parsley, and oregano to onion mixture. Sprinkle with salt and black pepper; toss to combine. Top with cheese.
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